Shelly's Recipe

PUMPKIN CHEESECAKE WITH GINGER SNAP CRUST II

Category: Cheesecake

1 1/2 cups ginger snap crumbs, (about 28 cookies)
3 tbsp butter, melted
2 (8 oz) pkg cream cheese, softened
1 cup sugar
3 large eggs
1 (15 oz) can pumpkin
2 tsp vanilla extract
1/2 cup heavy (whipping) cream
1 tsp pumpkin pie spice
Whipped Cream, (optional)

Preheat oven to 300. Crust: Mix cookie crumbs with butter until evenly moistened. Press into bottom and one inch up sides of 9 inch springform pan. Set pan in freezer while preparing filling.

Filling: Blend cream cheese with sugar in mixing bowl until smooth. Beat in eggs, one at a time. Mix in pumpkin, vanilla, cream, and pie spice. Pour filling into prepared crust and set pan on baking sheet. Bake cheesecake until center is barely set when pan is shaken, about 1 hour and 20 minutes.

Run knife around cake edge to loosen from pan. Cool on wire rack before removing rim of springform pan. Chill or refrigerate at least 4 hours or overnight. Cut cheesecake into wedges and serve with whipped cream. Serves 12